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Organic ​Cranberry & Goji Raw Vegan Cheesecake

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This raw vegan cheesecake is really simple to make and full of goodness. It's an impressive sweet treat with a tart twist. This recipe makes two individual cakes or one medium sized:


Biscuit Base:

50g Nukraft organic goji berries

150g pitted dates

90g walnuts

Pinch of pink Himalayan salt.

Creamy Cake Top:

120g soaked cashew nuts

2 heaped teaspoons of Nukraft Organic Raw Cranberry Powder

1 large lemon squeezed

30g Nukraft Organic Coconut Oil

180ml coconut milk

90g agave nectar

Cake Decor: Glaze, Dust & Dress

1 lime, juiced

2 tbsp of agave nectar

Nukraft Organic Raw Cranberry Powder

Nukraft Organic Raw Blueberry Powder

A sprinkle of roughly chopped pistachios

1 tbsp fresh mixed berries

1 sprig of mint


For the base, pulse all the ingredients together so that the mixture become sticky but rough in texture and pat down into a cake ring oiled with coconut oil then put in the fridge.

For the creamy top, pre-soak the cashews in water for approximately 3 hours. Drain and blitz the soft cashews with all the above ingredients until you get a completely smooth and creamy mixture. Spoon onto the base mix in the cake ring.

Mix 2 tbsp of agave nectar with the juice of one lime to make the glaze. Gently spoon on top until the cake is completely covered a a few mm deep layer of the shiny glaze.

Dust the top of the cake with a pinch of cranberry and blueberry powder for colour (as the cake sets the glaze will absorb the colours). 

Dress with a sprinkle of roughly chopped pistachios, a few Goji berries, and fresh berries.

Pop the stacked individual cakes or sharing cake in the fridge and let set for a couple of hours. The texture should get firmer and until eventually it is easy to remove from the cake ring. Dust the plate, add a sprig of mint, and enjoy! :)

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